Ground Beef and Potato Skillet
by Duncan FarmsThis recipe is a great way to highlight a winter staple, potatoes, local cheeses and pasture raised beef. A cross between a gratin and shepherds pie.
Ingredients
1 cup of heavy cream
4 cloves of garlic, minced
1 tablespoon of Duncan Farms Herbes Des Provence , can be subbed for dried sage or dried thyme
1 tbsp of olive oil
1lb of Duncan Farms Ground Beef
3/4 tsp of salt
1/2 onion, sliced thin
3 cups of baby spinach
2 tsp Worcestershire Sauce
1 lb of potatoes, sliced thin to 1/4" rounds. We love using sweet potatoes,
1 cup of Wright Dairy Red Hill Cheddar, grated
Black pepper to taste
Directions
In a pot over medium heat, combine cream, half the garlic, and 1/2 tablespoon of Herbes Des Provence. Bring to a simmer, reduce heat and simmer for about 30 minutes, or until reduced down to a 1/2 cup. Strain and let cool.
Add oil to a 10" cast iron skillet, or oven safe skillet pan. Brown the ground beef with 1/2 tsp of salt and a few cracks of freshly ground pepper. Cook until brown and empty onto a paper towel.
Using left over drippings in pan, cook onions until they start to brown. Add the other 1/2 tablespoon of Herbes des Provence and the other half of the minced garlic. Add meat back to skillet and mix together.
Add spinach by the handful, waiting for the first handful to wilt before adding the next. Once spinach is added season with 1/4 tsp of salt, and worcestershire sauce
Preheat oven to 350. Layer 1/2 the potatoes over the meat, allowing slices to slightly overlap each other. Top with half the cheese, and repeat. Spoon the reduced cream overtop to coat evenly.
Cover tightly with aluminum foil and bake for 60 minutes. Uncover and cook until the top is golden brown, about 10 minutes. Let cool for 15 minutes before serving.
Recipe Note
Serve alongside a simple salad and roasted mushrooms.